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Buttermilk broth or Mor Kuzhambu

Ingredients

  • Vegetables like bottle gourd, ash gourd, lady finger, etc must be cooked.

  • Cumin seeds​

  • Chana dal

  • Green chilli

  • Coconut

  • Curd

  • Salt, turmeric and asafoedita

  • Mustard, curry leaves, red chilli, coconut oil and groundnut oil

mor-kuzhambu-recipe-2.webp

Buttermilk broth or Mor Kuzhambu masala making

  1. Take the chana dal and cumin seeds and soak them in water for 15-20 minutes.

  2. Grind the cumin seeds and chana dal along with green chilli and coconut.

  3. A little curd can be added while grinding to make a smooth paste.​

  4. Take a kadai or pan and add the grinded mixture along with curd.

  5. Add the cooked vegetables along with a pinch of turmeric, required amount of salt and asafoedita.

  6. If it is watery, add little rice flour mixed with water to the above mixture.

Buttermilk broth or Mor Kuzhambu making

  1. Take a kadai or pan and add the grinded mixture (masala) along with curd.

  2. Add the cooked vegetables along with a pinch of turmeric, required amount of salt and asafoedita.

  3. If it is watery, add little rice flour mixed with water to the above mixture.

  4. In another small pan, add little groundnut oil along with mustard.

  5. Once it splutters, add red chilli and then add this to the bigger pan with the rest of the Mor kuzhambu.

  6. After five minutes of boiling, switch off the stove and add washed curry leaves to it along with some coconut oil.

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